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🍽️ Savory Aubergine and Lamb Tarte Tatin

577 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 800 g tomatoes
• 2 onions
• 2 garlic cloves
• 4 tbsp olive oil
• 400 g lamb mince
• 100 ml dry white wine
• 1 pinch cinnamon powder
• pepper (from the mill)
• 250 g puff pastry
• 1 egg yolk

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stems from the top.
3. 3. Slice the eggplants into rounds about five millimeters thick.
4. 4. Sprinkle the slices evenly with salt.
5. 5. Let the salted eggplants sit for ten minutes.
6. 6. Remove the hard stem ends from the tomatoes.
7. 7. Dice the tomato flesh finely.
8. 8. Peel the onions and garlic.
9. 9. Chop the onions and garlic very finely.
10. 10. Heat two tablespoons of oil in a large pan.
11. 11. Sauté the onions, garlic, and tomatoes in it.
12. 12. Cook the vegetables until they look soft and translucent.
13. 13. Add the minced meat to the pan.
14. 14. Fry the meat until it breaks into small crumbs.
15. 15. Deglaze the meat with the wine.
16. 16. Add the diced tomatoes to the meat mixture.
17. 17. Season the filling with cinnamon, salt, and pepper.
18. 18. Let the mixture simmer for about twenty minutes.
19. 19. Cook the filling until it is thick and creamy.
20. 20. Pat the eggplant slices dry with a kitchen towel.
21. 21. Heat a non-stick pan with a little oil.
22. 22. Fry the eggplants in batches until golden brown.
23. 23. Fry each side of the eggplants for about two minutes.
24. 24. Remove the fried eggplants from the pan.
25. 25. Arrange the eggplants in the tart pan in an overlapping star pattern.
26. 26. Preheat the oven to 200 degrees Celsius fan setting.
27. 27. Taste the meat filling one last time and adjust seasoning.
28. 28. Spread the meat mixture evenly over the eggplants.
29. 29. Roll out the puff pastry on a work surface.
30. 30. Cut the pastry slightly larger than the tart pan.
31. 31. Place the pastry circle carefully over the filling.
32. 32. Press the pastry edges firmly down along the side of the pan.
33. 33. Brush the surface of the pastry with the egg yolk.
34. 34. Bake the tart in the oven for about 35 minutes.
35. 35. Bake the tart until it is golden brown and crispy.
36. 36. Remove the tart carefully from the oven.
37. 37. Let the tart rest in the pan for a few minutes.
38. 38. Carefully invert the tart onto a serving plate.
39. 39. Serve the tart warm.

Nutrition per serving

• kcal: 577
• Protein: 29 g · Fett/Fat: 37 g · Carbs: 29 g